Creamy Chicken and Noodle Soup

Creamy Chicken and Noodle Soup

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs
• 8 cups chicken broth
• 1 cup heavy cream
• 2 cups uncooked egg noodles or small pasta (e.g., ditalini or elbow)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Chopped fresh parsley for garnish (optional)

Instructions

1. Cook the Chicken:
   • In a large pot, bring the chicken broth to a boil.
   • Add the chicken breasts and reduce to a simmer. Cook until the chicken is cooked through, about 20 minutes.
   • Remove the chicken from the pot, let it cool slightly, then shred it using two forks.
2. Prepare the Vegetables:
   • In a separate large pot, heat the olive oil over medium heat.
   • Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. Make the Soup Base:
   • Add the butter to the pot with the vegetables and let it melt.
   • Sprinkle the flour over the vegetables and stir to coat.
   • Cook for 1-2 minutes, then slowly whisk in the chicken broth to prevent lumps from forming.
4. Combine and Cook:
   • Add the shredded chicken, thyme, parsley, salt, and pepper to the pot.
   • Bring the mixture to a simmer and add the uncooked noodles or pasta.
   • Cook until the noodles are tender, about 10 minutes.
5. Finish the Soup:
   • Stir in the heavy cream and frozen peas. Cook until the soup is heated through and creamy, about 5 minutes.
6. Serve:
   • Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
   • Enjoy your comforting, creamy chicken and noodle soup!

This soup is perfect for a cozy meal and can be customized with your favorite vegetables or herbs. Enjoy!

For more details, visit the full recipe

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